1

Preheat oven to 240°C or 220°C fanforced. Combine yeast, sugar, salt and ¾ cup (180ml) warm water in a jug. Cover with plastic wrap and stand for 10 minutes or until mixture is foamy.

2

Place flour in a large bowl. Make a well in the centre and pour in yeast mixture, stirring until combined. Turn dough onto a lightly floured surface and knead until just smooth. Place dough in a bowl, cover with plastic wrap and stand for 1 hour or until doubled in size.

3

Meanwhile, blend or process tomato paste and tomatoes until smooth. Place in a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until reduced by half. Set aside.

4

Turn dough out onto a lightly floured surface and knead for 30–40 seconds. Roll out to a 20cm x 30cm rectangle and spread with tomato mixture, leaving a 1cm border. Top with prosciutto, artichokes and bocconcini. Bake for 15 minutes or until golden and crisp. Serve pizza sprinkled with basil.